Oats Free Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and packed with fresh produce, this salad is the kind of dish that disappears fast at any table. Cubed avocado and crisp English cucumber get tossed with juicy cherry tomatoes, sharp red onion, and a zippy lime-cumin dressing that ties everything together beautifully. A handful of fresh cilantro and an optional kick of jalapeño round out the flavors, making each bite feel lively and satisfying. For anyone navigating oat-free eating, this recipe is naturally in the clear — every ingredient is a whole food or pantry staple with zero grain-based fillers or thickeners to worry about. The technique matters here too: folding the avocado in gently at the end keeps those cubes intact and luxuriously creamy rather than turning the whole bowl into guacamole. It comes together in minutes and is best served right away while the colors are vivid and the textures are at their peak.
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Learn more →Ingredients
4 servings
- 2 large avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 large english cucumber, halved lengthwise and sliced into ¼-inch half-moons
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 jalapeño, seeded and finely diced (optional)
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until combined.
- 2
Add the cucumber, cherry tomatoes, red onion, and jalapeño, if using, to the bowl and toss gently to coat in the dressing.
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